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Lodge Logic Pre-Seasoned Cornbread Wedge Pan | 
| Brand: Lodge
Category: Kitchen
List Price: $17.99
Buy New: $16.99
as of 9/8/2010 04:40 CDT details
You Save: $1.00 (6%)
New (12) from $16.99
Seller: Grady's Online
Rating:  39 reviews
Sales Rank: 12065
Country: UNITED STATES
Color: Black
Autographed: No
Memorabilia: No
Shipping Weight (lbs): 5.2
Dimensions (in): 13.9 x 2.9 x 1
MPN: L8CB3
Model: L8CB3
UPC: 075536378503
EAN: 0075536378503
ASIN: B00063RXK6
Release Date: March 1, 2004
Availability: Usually ships in 2-3 business days
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| Features:
| • | 9-inch-diameter wedge pan for baking crispy cornbread, scones, and more | | • | Preseasoned with vegetable oil formula and ready for immediate use | | • | Cast-iron construction heats slowly and evenly | | • | Includes looped cast-iron side handle and opposite helper handle; hand wash only | | • | Each wedge measures 3-1/2 by 1 inches (W x H); lifetime warranty |
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| Editorial Reviews:
Product Description
Lodge L8CB3 Wedge PanLodge L8CB3 Wedge Pan Features;; Wedge pan; Eight perfectly tooled impressions provide great crusts for cornbread, scones and more; A natural for several recipes at one time; 9"
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| Customer Reviews:
Showing reviews 1-5 of 39
 LOVE this pan July 23, 2010
J. Sullivan (Massachusetts)
I own several Logic cast iron pieces and I have to say, this one is awesome! I love the fact that it makes serving size portions. I make the best cornbread and scones in this pan. It's important to put the pan in oven as it slowly heats up with your preheat time. And also ALL sections of pan should be covered with whatever oil you choose for coating pan. I use coconut oil and it gives a nice slight flavor to my recipes and nothing sticks. There is a super delicious blueberry streusel scone recipe in [...] if anyone is interested. Just adapt recipe for a sectioned pan. I find that most recipes are more than this pan can handle so 2 pans would work well as this one is small or just do a second batch, which is what I do. Just don't forget to re-season pan. It's also very important (I learned this one the hard way) to not fill sections too high. Leave 3/16" from top so nothing is spilling over. Other than that you can't go wrong. Enjoy and happy baking!
Wonderful pan! March 23, 2010
A. Matthew (Clinton, MA, USA)
I bought this pan for making scones and while I have only used it once so far, I couldn't be happier with it! The scones baked faster and came out crisper than baking them on a cookie sheet.
Just a few comments on the use of this pan. According to the Lodge website, you should NOT put the pan into a hot oven. Instead you should first grease the pan, then put it into the oven at the start of the preheating, letting the pan preheat slowly while the oven does. Once the oven is hot, pull out the pan, fill being careful not to burn yourself, then put the pan back into the oven. This method was great for the scones, since they started to rise as soon as the dough hit the hot pan!
I had to run a knife around the edge of each wedge to get the scones out of the pan, but they didn't stick. I imagine as the pan gets more seasoned over time, the wedges should pop out easier. I have a cast iron bread pan that I have used twice weekly for 8 months now and all I do is tip the pan over and the baked bread just falls right out.
I cleaned this pan easily with a dish rag and hot water - NO SOAP. Found the rag was easier to get into the corners than a sponge. DO NOT SOAK cast iron pans as they will rust. If this happens, as it has to me, you need to re-season the pan. To do this, first scrub off the rust with a rag or scrubber making sure to dry the pan very well. Next you coat the pan with a thin layer of shortening, wiping off any excess. Then put the pan upside down into a hot oven (350 or 400 degrees) and bake for an hour. I put a sheet of foil on the rack beneath the pan to catch the shortening drips. When done, turn off the oven and let the pan cool a bit before taking out. Pan will be very hot!
I am thrilled with this pan and the fact that it is made in the USA is an added benefit!
Something about triangular corn bread just tastes better January 5, 2010
Jeffrey S. Alek (Annandale, VA)
Fantastic Made in USA product for so little money. I have made a few batches of cornbread and they came out perfect. I dont know why, but the triangle shaped corn bread is just so much more appealing and tasty. You get a bit of difference in crisp/moist. The presentation of these for dinner/parties is much better, no crumbs falling off the cut out edges of pan cornbread.
Bit of a hassle to clean, but just soak in hot water and use a stiff tooth brush.
LOVE this pan January 3, 2010
Crime Fighter (USA)
Wow...if you want to make some great corn bread, buy this pay. After making my Jiffy Bread corn mix with a few secret ingredents, I put it into this wedge pan and bake. Bake to a golden brown, take out of the oven and let the pan cool down with the corn bread still in it. As the bread cools it pulls away from the sides....yummy. Highly recommend this wedge pan.
me likey December 9, 2009
Hank Kingsley (NorCal)
I got both this pan and a cornstick pan. The wedge pan is superior in my opinion.
It's a little work to clean it but other reviews that claim "hours of cleaning" are silly.
I would prefer that they made this with two small handles instead of the "frying pan" style but that's certainly not a deal-breaker.
It is an odd volume so I wouldn't suggest this as a gift to a strict recipe-follower who can't handle adjustments.
Showing reviews 1-5 of 39
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